Featured Local Source: Giusti Farm

Half Moon Bay

The fava bean, also known as the broad bean, is a large green pod that surrounds six to eight flat beans each encased in a skin. It’s a favorite spring shell bean with local chefs, who serve them in a wide variety of ways from pan-fried to grilled whole over coals, or stir-fried in a hot wok. 

When buying fresh, seek out young, tender fava beans with bright green pods. They should be springy and soft, not rubbery. If the bean is overgrown, the texture turns chalky and starchy. Fava beans can be kept in a paper or perforated bag in the refrigerator for up to two weeks. 

The beans must first be shucked to remove their thick pods, then blanched for one minute in boiling water, drained, and the skins of the individual beans pinched off. With the work of peeling out of the way, you will find a uniquely sweet, buttery and grassy bean. If you can find small, smooth young pods, the beans are tender enough to eat skin and all sautéed in a little olive oil with garlic and lemon. They add a rich texture and flavor to dips, salads and soups.